Re: [CnD] Amount of recipes

[Brenda Mueller via Cookinginthedark]

That number is the number of recipes that one person can post per day and not 
the number of recipes that might appear if numerous people decided to post on a 
given day.  Anyway this homemade thing seems to have gotten going on Sunday, 
but for a lot of us, it's Monday.  I am sure the owner will know who is posting 
what. 

Brenda Mueller 


Sent from my iPhone

> On Sep 5, 2016, at 12:43 AM, Anna Galassi via Cookinginthedark 
>  wrote:
> 
> 
> What happened to only having a certain amount of recipes posted everyday?
> Anna
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Re: [CnD] homemade muffin mix

[Mike and Jean via Cookinginthedark]

It would be great if we received some tried and true recipies that the poster 
has actually cooked.  What a novel idea, pass on some recipies that mama or a 
favorite Aunt passed on.  Anyone can go out and download recipies from the 
internet.  

-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, September 05, 2016 12:17 AM
To: cookinginthedark@acbradio.org
Cc: Wayne Scott 
Subject: Re: [CnD] homemade muffin mix

I haven't made any of these.  I got these from a few books as referenced or 
from other lists.

 - Original Message -
From: Janet Brown via Cookinginthedark
 wrote:


 Homemade Muffin Mix

 8 cups unbleached flour -- or 1 all-purpose
 3 cups sugar
 3 Tbsp baking powder
 2 tsp salt
 2 tsp cinnamon, Ground
 2 tsp nutmeg, Ground

 In a large bowl, combine flour, sugar, baking powder, salt, 
cinnamon and nutmeg.  Mix well.  Put into a large airtight 
container.  Seal and label with date and ingredients.  Store in a 
cool, dry place.  Use within 6-8 months.

 Makes about 11 cups of Homemade Muffin Mix.
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Re: [CnD] Amount of recipes

[Steve Stewart via Cookinginthedark]

the amount of recipes is still seven, but asking questions about a recipe
does not count.

-Original Message-
From: Sugar via Cookinginthedark
Sent: Monday, September 05, 2016 12:09 AM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] Amount of recipes

I think it's 7 unless you are awnsering questions about a recipe I think

‘I have loved the stars too fondly to be fearful of the
night.

Sugar


-Original Message-
From: Anna Galassi via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Sunday, September 04, 2016 9:44 PM
To: cookinginthedark@acbradio.org
Cc: Anna Galassi
Subject: [CnD] Amount of recipes

What happened to only having a certain amount of recipes posted everyday?
Anna
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---
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Steve Stewart
CnD Moderator
email; cookda...@suddenlink.net

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Re: [CnD] Amount of recipes

[Courtney Fulghum Smith via Cookinginthedark]

I am becoming frustrated with the numerous recipes from one or two folks.
Especially the copycat recipes that we can all research if we want them.

Courtney
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Re: [CnD] Looking for Kale Recipes

[Abby Vincent via Cookinginthedark]

You can add it to a green salad.  You can saute it in olive oil, as you would 
spimach. 
Abby

-Original Message-
From: Christina Brino via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, September 04, 2016 9:33 PM
To: cookinginthedark@acbradio.org
Cc: Christina Brino 
Subject: Re: [CnD] Looking for Kale Recipes

Have you tried making kale chips? You just have to use sea salt and olive oil. 
Put on a baking sheet and bake at 350 degrees for 15 minutes or until crisp so 
good.I

Christina Brino 
Tupperware Consultant
862-812-8058
brino.christ...@gmail.com
www.bowlsoftw.com
Sent from my iPhone


> On Sep 4, 2016, at 11:55 PM, ellen telker via Cookinginthedark 
>  wrote:
> 
> Yesterday I bought some beautiful kale at our local farmer's market.  Does 
> anybody have some good recipes for kale?  
> Ellen
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Re: [CnD] Amount of recipes

[Angela Davis via Cookinginthedark]

They used to be pretty strict about enforcing the limit. I thought the limit 
was no more than 5 to 7 recipes per person each day. It gets a little bit 
overwhelming when people fled the list with a large bulk of recipes each day.

Sent from my iPhone

> On Sep 4, 2016, at 11:57 PM, Cindy Simpson via Cookinginthedark 
>  wrote:
> 
> I was wondering the same thing.  I was wondering if they did away with that
> policy or something.
> 
> 
> On Sun, Sep 4, 2016 at 11:43 PM, Anna Galassi via Cookinginthedark <
> cookinginthedark@acbradio.org> wrote:
> 
>> What happened to only having a certain amount of recipes posted everyday?
>> Anna
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Re: [CnD] Looking for Kale Recipes

[Christina Brino via Cookinginthedark]

Have you tried making kale chips? You just have to use sea salt and olive oil. 
Put on a baking sheet and bake at 350 degrees for 15 minutes or until crisp so 
good.I

Christina Brino 
Tupperware Consultant
862-812-8058
brino.christ...@gmail.com
www.bowlsoftw.com
Sent from my iPhone


> On Sep 4, 2016, at 11:55 PM, ellen telker via Cookinginthedark 
>  wrote:
> 
> Yesterday I bought some beautiful kale at our local farmer's market.  Does 
> anybody have some good recipes for kale?  
> Ellen
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Re: [CnD] homemade muffin mix

[Wayne Scott via Cookinginthedark]

I haven't made any of these.  I got these from a few books as 
referenced or from other lists.


- Original Message -
From: Janet Brown via Cookinginthedark 
 wrote:



Homemade Muffin Mix

8 cups unbleached flour -- or 1 all-purpose
3 cups sugar
3 Tbsp baking powder
2 tsp salt
2 tsp cinnamon, Ground
2 tsp nutmeg, Ground

In a large bowl, combine flour, sugar, baking powder, salt, 
cinnamon and nutmeg.  Mix well.  Put into a large airtight 
container.  Seal and label with date and ingredients.  Store in a 
cool, dry place.  Use within 6-8 months.


Makes about 11 cups of Homemade Muffin Mix.
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Re: [CnD] homemade muffin mix

[Janet Brown via Cookinginthedark]

Wayne:How many of these recipes have you made?
Which ones did you like, why and which did you dislike and why.
I love to hear how folks changed a recipe or notes they made about it.

Sent from my iPhone

> On Sep 4, 2016, at 7:56 PM, Wayne Scott via Cookinginthedark 
>  wrote:
> 
> 
> Homemade Muffin Mix
> 
> 8 cups unbleached flour -- or 1 all-purpose
> 3 cups sugar
> 3 Tbsp baking powder
> 2 tsp salt
> 2 tsp cinnamon, Ground
> 2 tsp nutmeg, Ground
> 
> In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and 
> nutmeg.  Mix well.  Put into a large airtight container.  Seal and label with 
> date and ingredients.  Store in a cool, dry place.  Use within 6-8 months.
> 
> Makes about 11 cups of Homemade Muffin Mix.
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[CnD] Looking for Kale Recipes

[ellen telker via Cookinginthedark]

Yesterday I bought some beautiful kale at our local farmer's market.  Does 
anybody have some good recipes for kale?  
Ellen
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[CnD] hot chocolate mix

[Wayne Scott via Cookinginthedark]

Hot Chocolate Mix

1 box powdered milk (8 quarts)
1 Lb.  or more Nestles Quick
8 Oz.  non-dairy creamer
about 1/b C.  powdered sugar

Mix all ingredients together well.  Store in tightly covered 
container.  Use from 1/d C.  to 1/c C.  mix for each mug of 
chocolate.

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[CnD] homemade vanilla extract

[Wayne Scott via Cookinginthedark]

from Homemade Products by Reader's Digest

Make Your Own

Real Vanilla Extract

Every kitchen needs a bottle of vanilla extract-one of the most 
used flavorings-but as you know, it is not an inexpensive 
purchase.  While imitation vanilla is less expensive, you pay a 
big price in the loss of that real vanilla flavor.  What to do? 
Make your own.


Place a vanilla bean in a small, clean jar.  Pour 3 tablespoons 
of plain vodka over the vanilla bean.  Close the lid tightly and 
let the mixture stand for four weeks.  Remove and discard the 
vanilla bean before using the extract.  -com62

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[CnD] homemade sweetened condensed milk

[Wayne Scott via Cookinginthedark]

HOMEMADE SWEETENED CONDENSED MILK

From Devils Food Cake Murder by Joanne Fluke


1/3 cup boiling water
4 tablespoons butter
3/4 cup sugar
½ teaspoon pure vanilla extract
1 cup powdered milk (I used Carnation Nonfat
Powdered Milk, but I've also used my local
grocery store brand.)
In a blender, or using an electric mixer set on LOW, blend
together the boiling water and butter.
Add the sugar and let it run for a few seconds.
Add the pure vanilla extract and let it run for several
additional seconds.
Shut off the blender or mixer, pour in the powdered milk, and
then blend or mix on LOW until the resulting mixture is thick.
Use immediately, or store in a covered container in the
refrigerator.  This homemade version of sweetened condensed milk
will last for up to one week in the refrigerator.
Yield: This recipe makes the equivalent of one 14-ounce can of
sweetened condensed milk that can be used in pies, cakes, cookie
bars and flans.
Hannah's Note: My Grandma Ingrid made this up every Sunday
morning and put it in the refrigerator to use in coffee for the
whole week.

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[CnD] homemade sweet quick bread mix

[Wayne Scott via Cookinginthedark]

Homemade Sweet Quick-Bread Mix

12 cups unbleached flour -- or 1 all-purpose
2 Tbs baking powder
2 Tbsp baking soda
1 Tbsp salt
3 cups granulated sugar
3 cups light brown, Firmly Packed 1 sugar

In a large bowl, stir flour, baking powder, baking soda, salt, 
granulated sugar and brown sugar with a large wire whisk until 
well blended.  Spoon into a container with a 24-cup capacity and 
a tight fitting lid.  Seal container and label with date and con


Makes about 20 cups of Homemade Sweet Quick-Bread Mix.
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[CnD] homemade shake and bake

[Wayne Scott via Cookinginthedark]

Homemade Shake 'n Fake

4 cups flour
4 cups cheap  crackers,Ground
4 Tbsp salt
2 Tbsp sugar
2 tsp garlic powder
2 tsp onion powder
3 Tbsp paprika
1/4 cup vegetable oil

Mix well, store in fridge in covered container.  Makes the 
equivalent of about 20 of them fancy store-bought packets, but at 
a quarter of the price. Homemade Sweet Quick-Bread Mix 12 c unbleached flour -- or 1 
all-purpose 2 T baking powder 2 T baking soda 1 T salt 3 c 
granulated sugar 3 c light brown,Firmly Packed 1 sugar In a large 
bowl, stir flour, baking powder, baking soda, salt, granulated 
sugar and brown sugar with a large wire whisk until well blended.  
Spoon into a container with a 24-cup capacity and a tight fitting 
lid.  Seal container and label with date and con Makes about 20 
cups of Homemade Sweet Quick-Bread Mix.

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[CnD] homemade ranch dressing mix

[Wayne Scott via Cookinginthedark]

from Homemade Products by Reader's Digest

Ranch Dressing Mix

Classic, creamy, dreamy-this mix makes it easy to whip up some
ranch dressing on demand, for tossing with salads, dipping with
crudités, or soothing the fires of Buffalo wings.
2 tablespoons plus 2 teaspoons dried
minced onion
1 tablespoon dried parsley, crumbled
2-1/2 teaspoons paprika
2 teaspoons sugar
2 teaspoons salt
2 teaspoons pepper
1-1/2  teaspoons garlic powder

1.  In a small, airtight container, combine all the ingredients.
Cover and shake vigorously to blend.

2.  Store in a cool, dry, dark place for up to 1 year.

Makes about 6 tablespoons

Ranch Dressing

To make a lower-fat version of this dressing, substitute fat-free
mayonnaise for the regular mayonnaise.  Buttermilk is made from
skim milk, so it is already low in fat and calories.  If you
don't use buttermilk often, buy a box of dry buttermilk powder
and simply make as much as you need when you need it.  If you'd
like a thicker consistency for dipping, stir the Ranch Dressing
Mix into 1 cup sour cream or plain yogurt.



1 container Ranch Dressing Mix
1 cup mayonnaise
1 cup buttermilk

In a small, nonreactive bowl, whisk together all the ingredients
until the dressing has a smooth, creamy consistency.

Makes about 2 cups

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[CnD] homemade peanut butter

[Wayne Scott via Cookinginthedark]

from Homemade Products by Reader's Digest

Peanut Butter

This American staple can really eat up your budget.  
Surprisingly, peanut butter is not


only cheaper to make at home, but healthier too.

4 cups shelled, salted dry-roasted peanuts
1 tablespoon plus
1 teaspoon safflower or
other mild-flavored vegetable oil

For creamy style: Using a food processor or blender, and working 
in batches, process the peanuts and the oil until the desired 
consistency is reached.  Stop and scrape down the processor 
container sides as needed.


For chunky style: Using a food processor or blender, coarse chop 
about 1/c of the peanuts; set aside.  Working in batches, process 
the remaining peanuts with the oil until the desired consistency 
is reached.  Scrape down the processor container sides as needed.  
Stir in the chopped peanuts.


To store: Scrape the peanut butter into a clean container with an 
airtight lid.  Store in the refrigerator for up to 1 month.


Makes 1 cup
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[CnD] homemade mayonaisse

[Wayne Scott via Cookinginthedark]

from Homemade Products by Reader's Digest

Mayonnaise

Homemade mayonnaise tastes so good that it improves all the 
salads and sandwiches it gets used in.  Our version is boiled, 
eliminating any fear of salmonella contamination from raw eggs.  
You can experiment with lemon juice for the vinegar and different 
oil.  You also might try cayenne for the white pepper.


4 egg yolks
2 tablespoons water
1 tablespoon white wine vinegar
1-1/2 cups vegetable oil (or a combination of

vegetable and olive oils)
Pinch ground white pepper

1.  In the bowl of a food processor   65

or blender, combine the egg yolks,water, and vinegar, and 
whirl just until the ingredients are combined.  With the motor 
running, drizzle in the oil very slowly, if the oil is added too 
quickly, it will become a liquid dressing.


2.  Transfer the egg mixture to the top of a double boiler and 
cook until a thermometer placed in the sauce registers 160dgF.  
Stir in the white pepper.  Store in the refrigerator for up to 5 
days.


Makes 2-1/3 cups
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[CnD] homemade hot roll mix

[Wayne Scott via Cookinginthedark]

Homemade Hot Roll Mix

5 lb unbleached flour -- or 1 all-purpose
1 1/4 cup sugar
4 tsp salt
1 cup nonfat dry milk --,Instant

Combine all ingredients in a large bowl.  Stir together to 
distribute evenly.  Put in a large airtight container.  Label 
with date and contents.  Store in a cool, dry place.


Use within 6-8 months.

Makes about 22 cups Homemade Hot Roll Mix.  Whole Wheat Hot Roll 
Mix Variation: Use 9 cups of whole-wheat flour and 8 cups of 
unbleached flour; decrease sugar to 1 cup.  Substitute packed 
brown sugar for granulated, if desired.

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[CnD] homemade chocolate pudding mix

[Wayne Scott via Cookinginthedark]

Homemade Chocolate Pudding Mix




Author: Kitchen Nostalgia
Serves: 5 batches of pudding; 2 servings per batch
Ingredients
DRY PUDDING MIX:
3 cups cocoa powder
3 cups dry milk powder
3 cups cornstarch
1 cup granulated sugar
1 tsp salt
2 whole vanilla beans
TO MAKE PUDDING:
1 cup dry pudding mix
2 cups milk
1 Tbsp butter
Instructions
In a bowl, mix together cocoa powder, dry milk powder, 
cornstarch, granulated sugar and salt.
Open vanilla beans with a knife, scrape out the seeds and add 
them to the mixture.  Cut the beans in 2-3 pieces and add to the 
mixture, too.
Put in and airtight container and store in a cool, dry place for 
up to 6 months.
TO MAKE PUDDING: In a small bowl, mix 1 cup dry pudding mix (take 
out vanilla beans) with 1 cup cold milk until there are no lumps.
Scald remaining milk.  Add pudding mixture while whisking 
continually and cook until the mixture thickens, about 2-3 
minutes.  Turn off the heat and add butter.  Serve warm or cold.

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[CnD] homemade chili powder

[Wayne Scott via Cookinginthedark]

from Homemade Products by Reader's Digest

Chili Powder

You don't have to pay fancy prices for fancy spice mixes.  Make 
your own and then slowly start adding a little more of one 
ingredient or a little less of another until you have your own 
favorite variation.  You can adapt this recipe to your own taste, 
making it spicier by adding more cayenne pepper or milder by 
adding less, and adding more or less of each spice.


3 tablespoons ground chile peppers or
paprika
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 teaspoon dried oregano, finely crumbled
1 teaspoon garlic powder
1/8-1 teaspoon ground cayenne pepper

1/4 teaspoon salt 1/d teaspoon ground black 
pepper


1.  Combine all the ingredients in an airtight container.  Shake 
until all the spices are well blended.


2.  Store in a cool, dark place for up to 6 months.

Makes about 1/d cup
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[CnD] great American cookies snimerdoodles

[Wayne Scott via Cookinginthedark]

Great American Cookies® Snickerdoodles

Rather than trying to beat the competitors - especially if they
have an exceptional product -  Mrs.  Fields Famous Brands waves
the cash at 'em.  With the acquisition of Great American Cookies
in 1998 by the company that made chewy mall cookies big business
-- Mrs.  Fields is now peddling her baked wares in more than 90
percent of the premier shopping malls in the United States.
That's how you make the dough! One of the all-time favorites you
can snag at any of the 364 Great American Cookies outlets is this
clone of the classic snickerdoodle.  Rolled in cinnamon and
sugar, it's soft and chewy like the other cookies, and will seem
to be undercooked when you take it out of the oven.  When it
cools it should be gooey, yet firm in the middle.  And a couple
bites will make you wonder: "Got milk?!"

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

Topping
2 tablespoons granulated sugar
1 teaspoon cinnamon

1.  In a large bowl, cream together the butter and sugars with an
electric mixer on high speed.  Add the egg and vanilla and beat
until smooth.
2.  In another bowl, combine the flour, salt, baking soda, and
cream of tartar.
3.  Pour the dry ingredients into the wet ingredients and mix
well.
4.  Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.
5.  In a small bowl, combine the sugar with the cinnamon for the
topping.
6.  Take about 2 1/2 tablespoons of the dough and roll it into a
ball.  Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet.  Repeat for the remaining
cookies.
7.  Bake the cookies for 12 to 14 minutes and no more.  The
cookies may seem undercooked, but will continue to develop after
they are removed from the oven.  When the cookies have cooled
they should be soft and chewy in the middle.  Makes 16 to 18
cookies.

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[CnD] Great American Cookies® snickerdoodles

[Wayne Scott via Cookinginthedark]

Great American Cookies® Snickerdoodles

Rather than trying to beat the competitors - especially if they
have an exceptional product - Mrs.  Fields Famous Brands waves
the cash at 'em.  With the acquisition of Great American Cookies
in 1998 by the company that made chewy mall cookies big business
-- Mrs.  Fields is now peddling her baked wares in more than 90
percent of the premier shopping malls in the United States.
That's how you make the dough! One of the all-time favorites you
can snag at any of the 364 Great American Cookies outlets is this
clone of the classic snickerdoodle.  Rolled in cinnamon and
sugar, it's soft and chewy like the other cookies, and will seem
to be undercooked when you take it out of the oven.  When it
cools it should be gooey, yet firm in the middle.  And a couple
bites will make you wonder: "Got milk?!"

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

Topping
2 tablespoons granulated sugar
1 teaspoon cinnamon

1.  In a large bowl, cream together the butter and sugars with an
electric mixer on high speed.  Add the egg and vanilla and beat
until smooth.
2.  In another bowl, combine the flour, salt, baking soda, and
cream of tartar.
3.  Pour the dry ingredients into the wet ingredients and mix
well.
4.  Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.
5.  In a small bowl, combine the sugar with the cinnamon for the
topping.
6.  Take about 2 1/2 tablespoons of the dough and roll it into a
ball.  Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet.  Repeat for the remaining
cookies.
7.  Bake the cookies for 12 to 14 minutes and no more.  The
cookies may seem undercooked, but will continue to develop after
they are removed from the oven.  When the cookies have cooled
they should be soft and chewy in the middle.  Makes 16 to 18
cookies.

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[CnD] Grandma's® peanut butter big cookies

[Wayne Scott via Cookinginthedark]

GrandMa's® Peanut Butter Big Cookies

When these cookies are cool, be sure to seal them up real super
duper tight in something like Tupperware or a Ziploc bag.  That's
the way to keep these puppies moist and chewy like the original
GrandMa's Big Cookies.  In fact, the real product claims to be
the only national cookie brand that guarantees the freshness of
the product or double your money back.  That's very big of the
current manufacturer, Frito-Lay, which purchased the GrandMa's
Cookies brand from General Mills back in 1980.

1/2 cup vegetable shortening
1/2 cup Peter Pan peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons baking soda

1.  Preheat oven to 275 degrees.
2.  Beat shortening, peanut butter, brown sugar, egg, vanilla,
and salt together in large bowl until smooth.  3.  In a separate
bowl combine the flour and baking soda.  Slowly add the dry
mixture to the wet mixture while beating.
4.  Roll 3 tablespoon-size portions of the dough into a ball in
your hands and press to 1/2-inch flat on an ungreased baking
sheet.  Bake for 18 to 20 minutes.  Be careful not to overcook,
or the cookies will not be chewy and you may negatively impact
the full enjoyment potential of the product.  Makes 14 to 16
cookies.

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[CnD] Golden Coral chocolate chess pie

[Wayne Scott via Cookinginthedark]

Golden Corral Chocolate Chess Pie



Ingredients



1/4 cup butter



1 1/2 ounces unsweetened chocolate



1 1/2 cups sugar



1 tablespoon flour



Pinch of salt



1/2 cup milk



2 eggs



1 teaspoon pure vanilla extract



1 unbaked 9 inch pastry shell



Directions



Melt butter with chocolate.  In a mixing bowl, Combine chocolate 
with butter
mixture and sugar, flour, salt, milk, eggs, and vanilla; beat 
with electric
mixer for 5 to 6 minutes.  Pour filling into prepared pastry 
shell; bake at

350 degrees for 35 to 45 minutes, until set.
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[CnD] easy pie crust

[Wayne Scott via Cookinginthedark]

from Recipes Of Love

Easy Pie Crust: 1 cup flour 5 tsp.  powdered sugar 1 stick oleo

Cut shortening into dry ingredients as for pie crust.  Pat into a 
pie pan and up sides.  Bake at 350dg for 15 minutes.  
?193

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[CnD] easy cream drop biscuits

[Wayne Scott via Cookinginthedark]

from Betty Crocker Comfort Foods

Easy Cream Drop Biscuits

Prep Time: 15 min.  Start to Finish: 30 min.  12 Biscuits

1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/3 cups whipping cream

1 Heat oven to 450dgF.  Grease cookie sheet with shortening or 
spray with cooking spray.  In large bowl, mix flour, baking 
powder and salt.  Stir in whipping cream just until
blended and a dough forms.  Add 1 to 2  tablespoons 
additional cream if dough is very thick.


2 Drop dough by 12 spoonfuls onto cookie sheet.

3 Bake 10 to 12 minutes or until bottoms are golden brown.  
Immediately remove from cookie sheet.  Serve warm.

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[CnD] easy creamy chicken

[Wayne Scott via Cookinginthedark]

Easy Creamy Chicken

from Fix-It and Forget-It 5 Ingredient Favorites

Karen Waggoner, Joplin, MO Makes 8 servings Prep Time: 5 minutes 
Cooking Time: 2-4 hours Ideal slow cooker size: 4-qt.


8 boneless, skinless chicken breast halves
lemon
pepper to taste
10-3/4-oz.  can cream of chicken soup
3-oz.  pkg.  cream cheese, softened
8-oz.  carton sour cream

1.  Place 4 breasts in bottom of slow

cooker.  Sprinkle with lemon pepper.  2.  Mix soup and cream 
cheese together in a bowl.


When blended, fold in sour cream.  3.  Pour half the sauce over 
the breasts in the


cooker.  4.  Repeat Steps 1 and 3.  5.  Cover and cook on High 
for 2-4 hours or


until chicken is tender but not dry.
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[CnD] easy chiken a la king

[Wayne Scott via Cookinginthedark]

Easy Chicken A la King

from Fix-It And Forget-It Cookbook
Jenny R.  Unternahrer
Wayland, IA

Makes 4 servings

1-1/2 lbs.  boneless, skinless chicken breasts
10-3/4-oz.  can cream of chicken soup
3 Tbsp.  flour
1/4 tsp.  pepper
9-oz.  pkg.  frozen peas and onions, thawed and drained
2 Tbsp.  chopped pimento
1/2 tsp.  paprika

1.  Cut chicken into bite-sized pieces and place in slow cooker.
2.  Combine soup, flour, and pepper.  Pour over chicken.  Do not 
stir.

3.  Cover.  Cook on High 2-1/2 hours, or Low 5-5-1/2 hours.
4.  Stir in peas and onions, pimentos, and paprika.
5.  Cover.  Cook on High 20-30 minutes.

Variation:
Add 1/4-1/2 cup chopped green peppers to Step 2.
Sharon Brubaker
Myerstown, PA
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[CnD] Red Cabbage

[Sandy via Cookinginthedark]

I have seen Aunt Nelly's red cabbage in a jar, not a can.


Fear is just excitement in need of an attitude adjustment!
-Original Message-
From: Andrea Stone via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, September 03, 2016 1:09 AM
To: cookinginthedark@acbradio.org
Cc: Andrea Stone
Subject: Re: [CnD] Red cabbage:

Brenda, I don't know if red cabbage comes in a can or not, I didn't find
anything about that. But I did find you some information about different
kinds of cabbages in general, including red cabbage. I hope this helps:
Green Cabbage - The king of cabbages and our old friend! The wide fan-like
leaves are pale green in color and with a slightly rubbery texture when raw.
Pick heads that are tight and feel heavy for their size. The outer few
layers are usually wilted and should be discarded before preparing.Sliced
thinly, green cabbage can be eaten raw or it can go into stir-fries, soups,
and braises. The whole leaves can also be used to make cabbage rolls. Raw
leaves are somewhat peppery in flavor, but the cabbage gets sweeter as it
cooks.
Red Cabbage - Similar to green cabbage, but with dark reddish-purple leaves.
We think the flavor is a little deeper and earthier. Pick heads that are
tight and heavy for their size, and slice it thinly for any preparation. We
love it's color in coleslaw and leafy green salad mixes.
Napa Cabbage - Also called Chinese cabbage, this oblong-shaped cabbage has
thick, crisp stems and frilly yellow-green leaves. We think its flavor is
sweeter and softer than green cabbage, and we really love eating it raw in
salads and using it in the filling for dumplings. Avoid napa cabbages with
limp stems or wilted leaves.
Savoy Cabbage - This is the prettiest cabbage in the bunch, we think!
They're shaped like green cabbages, but the leaves are deep green and deeply
crinkled. Their flavor is mild and earhty, and the leaves are tender even
when raw. Heads should be compact and tight, but will have a little more
give to them because of the wrinkled leaves. We really like savoy cabbage
sliced thinly in soups and stir-fries.
Bok Choy - Bok choy stems are white and watery-crisp, while the leaves are
deep green and very tender. The flavor of bok choy reminds us of baby
spinach or swiss chard, and we love it in stir-fries, brothy soups, and
steamed mixed vegetable dishes.
Choy Sum - We're including this one just because we've seen it a lot at our
regular grocery store. It's labeled "Chinese Cabbage" but it's definitely
different from the Napa/Chinese Cabbage mentioned above, and after a bit of
research, we think it's actually choy sum. It looks similar to bok choy, but
longer and slimmer. The leaves are tender enough to eat in a salad while the
stems are crisp and watery. We've been liking it in chinese-influenced
salads with oranges and Five-Spiced vinaigrette. It also works great in
quick noodle soups and stir-fries.
Here is the link to the page where I got the information from: Know Your
Cabbages! Green, Red, Savoy, Napa, and More


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On Saturday, September 3, 2016 1:51 AM, Brenda Mueller via
Cookinginthedark  wrote:


 Is there such a thing as red cabbage in a can?

Not the regular ones, but the red cabbage? I always seem to have had red
cabbage away from home and assumed that it's a special breed of cabbage.  I
like it; I just never made it.  So is red cabbage different cabbage or
regular cabbage that is prepared in a special way? Now that I'm retired, I
won't eat any red cabbage unless I make it.  When I was working, I got it at
the cafeteria every time I saw it on the menu. 


Brenda Mueller



Sent from my iPhone
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[CnD] Doubletree® chocolate chip cookies

[Wayne Scott via Cookinginthedark]

DoubleTree® Hotel Chocolate Chip Cookies

When you check in at one of 240 hotels run by this U.S.  chain,
you are handed a bag from a warming oven that contains two soft
and delicious chocolate chip cookies.  This is a tradition that
began in the early 90s using a recipe from a small bakery in
Atlanta.  All of the cookies - which  weigh in at an impressive
two ounces each - are baked fresh every day on the hotel
premises.  Raves for the cookies from customers convinced the
hotel chain to start selling the chocolaty munchables by the
half-dozen.  But if you've got an insatiable chocolate chip
cookie urge that can't wait for a package to be delivered in the
mail, you'll want to try this cloned version fresh out of your
home oven.  Just be sure to get the cookies out of there when
they are turning light brown.  This way they'll stay soft in the
middle when cool.  For even better results, you can chill the
dough overnight before you commence with the ceremonial baking.

1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts

1.  Preheat oven to 350 degrees.
2.  Grind oats in a food processor or blender until fine.
Combine the ground oats with the flour, baking soda, salt, and
cinnamon in a medium bowl.
3.  Cream together the butter, sugars, vanilla, and lemon juice
in another medium bowl with an electric mixer.  Add the eggs and
mix until smooth.
4.  Stir the dry mixture into the wet mixture and blend well.
Add the chocolate chips and nuts to the dough and mix by hand
until ingredients are well incorporated.
5.  Spoon rounded 1/4-cup portions onto an ungreased cookie
sheet.  Place the scoops about 2 inches apart.  You don't need to
press the dough flat.  Bake for 16 to 18 minutes or until cookies
are light brown and soft in the middle.  Store in a sealed
container when cool to keep soft.  For the best results, chill
the dough overnight in the refrigerator before baking the
cookies.  Makes 20 cookies.

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[CnD] Dive® s'mores

[Wayne Scott via Cookinginthedark]

Dive!® S'mores

You don't need a campfire, wire hangers or long sticks to make
this popular marshmallow, chocolate and graham cracker dessert.
Steven Spielberg's Dive! chain of theme restaurants is the
inspiration for this week's clone recipe, pulled from the third
TSR book, Top Secret Restaurant Recipes (which includes other
clones from the chain as well).  You need only four ingredients,
an oven with a broiler, and a serious sweet tooth to put together
this delicious dessert previously enjoyed only camping trips and
at beach parties.

2 whole graham crackers (4 sections, not separated)
two 1 1/2-ounce Hershey milk chocolate bars
16 large marshmallows
2 tablespoons Hershey's chocolate syrup, in squirt bottle

1.  Preheat the broiler.  Arrange the graham crackers side by
side on an oven-safe plate (such as ceramic).  You can also use a
baking sheet.  2.  Stack the milk chocolate bars side by side on
top of the graham crackers.  3.  Arrange the marshmallows on the
chocolate in 4 rows -- 4 across, 4 down.  4.  Broil the dessert
on the middle rack for 1 to 3 minutes or until the marshmallows
turn light brown on top.  5.  Remove the dessert from the oven.
If you used a baking sheet, carefully slide the dessert onto a
serving plate.  With the squirt bottle, immediately drizzle the
chocolate syrup over the marshmallows in a sweeping
back-and-forth motion.  Drizzle the chocolate diagonally across
the dessert one way, and then the other, creating a cross-hatch
pattern.  Allow the chocolate to over-shoot the dessert so that
it creates a decorative pattern on the serving plate as well.
Serves 2-4.

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Re: [CnD] copycat Thomas bbq potato salad

[Susan Lumpkin via Cookinginthedark]

Hi,

How much pickle juice should this be? Thanks.

Susan

-Original Message-
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, September 03, 2016 4:52 PM
To: cookinginthedark@acbradio.org; Cooking-friends ; 
Santas-workshop ; Recipesbbshare 

Cc: Wayne Scott 
Subject: [CnD] copycat Thomas bbq potato salad

Copycat Thomas BBQ Potato Salad



Ingredients
*   32 ounce package cubed frozen hash browns
*   4 eggs, chopped
*   ½ cup diced onion
*   ½ cup chopped sweet pickles
*   1 cup mayonnaise
*   ? cup sweet pickle juice
*   1 heaping teaspoon mustard
*   1 teaspoon of salt
*   ½ teaspoon of pepper
Instructions
1.  Place hash browns in large pot and add enough water to
cover.  Bring
to a boil over medium high heat.  Once boiling, allow to cook for ten minutes, 
or until tender.
2.  Drain potatoes and place in a large bowl.  Mash all of this
up a bit
with a potato masher, but leave lumpy.
3.  Place chopped sweet pickles and chopped onion into a
blender,
chopper, or small smoothie blender and pulse a few times until very fine, 
almost like a relish.
4.  Place mayonaise, pickle juice, mustard, finely minced
pickles and
onions, salt, and pepper in bowl with potatoes.  Stir until well mixed.  Stir 
in chopped eggs until incorporated.  Cover and refrigerate several hours or 
until cold.  Enjoy!
Recipe by Southern Plate at
http://www.southernplate.com/2015/05/copycat-
thomas-bbq-potato-salad.html

"So don't worry about tomorrow, for tomorrow will bring its own worries.
Today's trouble is enough for today."
~Matt.  6:34-Sugar

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